“We know 75% of consumers want snacks that are guaranteed fresh, and that consumers are avoiding preservatives and additives,” Bottomlee says. Health and wellness
snacking (natural/clean) is expected to reach $20 billion
from 2015-2020, with fresh snacking leading, she says,
citing Mintel data.
Companies that make and market refrigerated dips and
dressings are capitalizing on that trend.
Knowles says Good Foods’ 2017 research showed that
43% of salads are consumed with homemade dressing,
and 92% of which is made with extra-virgin olive oil.
Institute in Washington, D.C. “This growth will continue
Keep It Fresh and Clean
as more companies bring next-generation innovations to
market that really deliver on the most important driver of
consumer choice: taste.”
“Plant-based foods are a growth engine, significantly
outpacing overall grocery sales,” says Julie Emmett,
senior director of retail partnerships for the Washington,
D.C.-based Plant Based Foods Association. “We are now
at the tipping point with the rapid expansion of plant-based
foods across the entire store, so it is critical for retailers to
continue to respond to this demand by offering more vari-
ety and maximizing shelf space to further grow total store
As more consumers seek products with natural, organic
and/or “clean label” claims, retailers would be wise to
consider the ingredients in the dressings and dips they’re
considering before committing them to their refrigerated
cases. Rockville, Md.-based Packaged Facts, for example,
reports an uptick in sales of organic foods in their share of
market basket space, as well as an increase in the number
of products with clean-label claims.
Center Store Cool Trends
(dollar sales in millions)
Source: SPINSscan Natural
and Specialty Gourmet,
* Year ending April
Put It With Produce
Want to further stimulate sales of the dips and dressings in your
refrigerated cases? The produce section is a good place to start.
“It’s ideal to have dressings and dips in the same place as fresh
produce, to satisfy the shopper mindset of ‘ What am I going to put
on my fresh veggies?’ with options that are easily available and
also nutritious,” says Kristi Knowles, CEO of Reunion Foods Inc.
Mandy Bottomlee, director of marketing for Good Foods
Group, agrees: “The produce section is a natural fit because so
many fresh vegetables are in dips—it’s more veggies with your